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KMID : 0366119750030010041
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Korean Journal of Applied Microbiology & Bioengineering
1975 Volume.3 No. 1 p.41 ~ p.48
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Studies on Brewing Conditions of Takjoo with Commercial Enzyme (part 2)
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姜孝源/Kang, H. W.
權泰鍾/李一根/Kwon, T.J./Lee, I. K.
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Abstract
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The chemical components and quality of Takjoo mash were examined on the product brewed by the case of commercial amylase, Lactobacillus bulgaricus and the yeast.
1. Lactic acid was produced at the range of 917∼1, 350 mg per 100 ml of the mash brewed using wheat flour, corn flour, rice and pressed barley, while succinic acid was formed at the range of 6∼32 mg per 100ml of the mash.
2. Citric acid was formed at the concentration of 6.5mg per 100ml of the mash on the use of pressed barley, and malic acid formed at the concentration of 1.7 mg and 1.4 mg per 100ml of the mash respectively, on the use of wheat flour and corn flour.
3. No remarkable differences between the kind of raw materials and commercial amylases and compared with the mash brewed with Nurook. were observed in the components of fusel oil formed in the mash.
4. Seventeen kinds of the amino acids of the mash brewed with commercial amylase, Lactobacillus and the yeast were detected and its content was 31mg per 100ml, which is less than that of the conventional takjoo, but the contents of glycine and alanine which pray as the component of seasoning in takjoo were sufficient.
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